Cook asparagus in large pot of boiling salted water until bright green and just tender, about 2
to 3 minutes. Drain. Rinse under cold water. Drain well. (Asparagus can be cooked up to 4 hours
ahead. Wrap in paper towels. Store at cool room temperature.)

Melt butter in a heavy large skillet over medium heat. Add almonds. Cook until just beginning to
turn golden brown. Add asparagus. Toss to heat through. Squeeze lemon juice over. Season with salt
and pepper. Transfer to a serving dish.